Post on 23-Feb-2016
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Fresh Fruits and Vegetables FY 11 & FY 12
Alabama State Department of Education August 1, 2011
Welcome…• The Fresh Fruit and Vegetable Program
has grown by leaps and bounds since its origination in Alabama in 2008-2009.• 08-09: 25 schools awarded• 09-10: 39 schools awarded• 10-11: 62 schools awarded
• 11-12: 92 schools awarded• We would like to welcome all new
participants and thank you all for your time and efforts on the grant applications.
FFVP Handbook To locate,
http://www.fns.usda.gov/cnd/FFVP/default.htm
Click FFVP HandbookOR…
http://www.fns.usda.gov/cnd/FFVP/handbook.pdf
To access directly
FFVP Goals• Create healthier school
environments by providing healthier food choices
• Expand the variety of fruits and vegetables children experience
• Increase children’s fruit and vegetable consumption
• Make a difference in children’s diets to impact their present and future health
Selection Criteria• School with the majority of its
students being Elementary age• 50% or more students eligible for
Free/Reduced price meals• School must participate in NSLP• School must complete an annual
application for the FFVP
FFVP Funding FY 11-12• Alabama awarded $2,763,159 for FY
11-12
• Standards require allocation to be between $50-$75/student
• This years allocation based on $62.04/ student to allow all eligible schools to participate
Implementation and Monitoring
• Use an operational plan which includes who, what, when, and where in order to to make sure your plan is implemented
• Develop a monthly budget• Develop partnerships• Make sure to follow the HACCP plan
for serving FFVP to students•
Implementation and Monitoring
• Communicate with all CNP staff, principals and teachers for program understanding
• Use the purchasing process for fresh produce
• Store and handle foods to prevent spoilage and loss
Who are the recipients of the program?
• Children who normally attend the school receiving the grant award
• This includes split session kindergarten
• Head Start• Child care center in your school• You do not need to keep a roster
Teacher Role• Teachers should be encouraged to
participate and function as role models
• Help monitor and direct food distribution
• Use the time to talk with students about nutritional value, health, manners and hygiene
FFVP should not be used…
• For the community residents or adults attending school
functions
• As gifts or rewards
• For disciplining of children
Serving Schedule
• During the School Day (outside of meal service periods)
• School Day Activities• It is not limited to one time per day• Cannot be used in place of OR as
part of the reimbursable meal for NSLP, Breakfast or After School Snack Programs
Serving location
• Considero Timing (not immediately before meal
periods)oMaturity of students oAmount of time for students to eatoTime needed to prepare and serve
students- classrooms or staggered kiosks to reduce confusion
oClean-up with appropriate containers oStaffing issues
Selection of Food Items
• Fruito Kiwio Pluoto Raspberrieso Pomegranateo Apples- Variety o Papayao Ugly Fruito Star Fruito Local peaches
• Raw Vegetableso Saladso Carrotso Celeryo Squash- Yellow,
Zucchinio Onionso Mushroomso Rutabagao Spinach
-New and different fresh fruits and vegetables
-This includes pre-packaged fruits and vegetables
Selecting Fruits and Vegetables
• Consider the Season:https://docs.alsde.edu/documents/53/Resource%20list%20of%20Seasonal%20Fresh%20Fruit%20and%20Vegetables%20-%201-27-11.pdf
• Found on CNP Website – School Nutrition – Fresh Fruits and Vegetables – Resource List of Seasonal Fresh Fruits and Vegetables
• Make sure you are serving as many vegetables as you are fruits
Disallowable Items and Setting Limits
• Pages 14-15 of the FFVP HandbookoSee list of items not allowed
• Setting limits oDips for vegetables: limit to 1-2
TablespoonsoPrepared vegetables
Fresh vegetables that are cooked are limited to one time per week and always as a part of nutrition education lesson
Nutrition Education
• Seek free nutrition education materials
• USDA Team Nutrition website• Fresh Fruits and Vegetables website• Consult with your partners• Ideas located on pages 20-21 of
FFVP Handbook• Cannot be purchased with FFVP
funds
Reimbursement • Made monthly based on submission
of monthly claim for reimbursement• Made for costs of purchasing,
preparing, and serving fresh fruit and vegetables to students
• Submit claim within the first 10 days of the month and no later than the 20th day of the month
• Same late guidance as NSLP
2011-2012 Claim Form• http://www.alsde.edu/html/sections/c
np_documents.asp?section=53&footer=sections
• School Nutrition, Fresh Fruits and Vegetables
• FFV Claim Form and Instructions FY12 with formulas - Revision 6-17-11.xlsx (31 KB)
2011-2012 Claim Form
Submitting your Claim• Must be done monthly (no later than the
20th)• Use 2011-2012 Claim Form• Check accuracy of the claim
• Submit claim to CNPNSLP@alsde.edu
• Keep records 4 years plus current, or longer if unresolved audit
Spending
• No more than 10% of total grant can be used for administrative costs for the entire year allocation
Spending
• If you have not spent your $ by September (end of first quarter)
CONTACT STATE DEPT.• If you do not spend your $, your
allocation will be reduced. This means your 10% administrative costs
will be reduced as well.• Ex: If you have $3,000 left over to return, you will lose $300 administrative cost allowance. If you have already spent this $300, CNP will have to cover the
cost.
Reimbursable Costs• Costs divided into two categories
1. Administrative2. Operating
Administrative Costs• Documented expenses for planning the program,
managing paperwork, obtaining equipment, and all other aspects of FFVP not related to the
preparation and service of fruits and vegetables
• Purchasing (larger) food service equipment such as carts, refrigerators, portable kiosks, food
bars, Slicers
• Salaries for employees who compile claims for reimbursement and other financial reports, plan and write menus, order produce, track inventory,
and coordinate nutrition promotion
Reminders about Administrative Costs
• Limited to 10% of your school’s total FFVP grant
• Do not have to spend ANY, but 10% is maximum
• Must justify equipment purchases to State agency ( see page 22-24)
What are Operational Costs?
• The costs of running your food service operation
• If you have doubts about whether a cost is allowable, contact the State agency to discuss, prior to incurring such costs
Examples of Operational Costs
• Food items (fruits, vegetables, low-fat or fat-free dip for vegetables only)• Non Food items- napkins, paper plates,
cups, cleaning supplies, garbage liners• Small serving utensils• Delivery charges (including fuel
surcharges)• Staff salaries for preparing, serving
and cleaning up for the FFVP Program
Smooth Operation• Stay with-in the budget for July- Sept and
October-June
• It is advised not to spend entire 10% of Administrative costs during first quarter
• You want to make sure you have enough money left to buy fresh fruits and vegetables
• If you need to spend more than 10% of your first quarters allocation on Administrative costs, please contact the State Department
July-Sept. Encumbrance of Funds
• Complete a purchase order prior to September 30 for fresh fruits and vegetables to be delivered and served in October • These will be claimed for reimbursement on September claim using July-September allocation of funds• This may or may not be allowable by your CFO. Know the financial policies of your district.
Budgeting• Make sure purchases are for
allowable expenditures• Make sure that your reimbursement
check matches the claim for reimbursement
• An Excel FFVP claim spreadsheet has been developed to help you track your monies.
• http://www.alsde.edu/html/sections/doc_download.asp?section=53&id=14506&sort=100
State Monitoring• Review Claims
oMajority of funds are used to purchase fresh produce
oEquipment purchases are carefully reviewed and justified
oLabor costs and all other non-food costs are minimal
• Review as part of CRE• Ensure that funds are used to purchase
fresh fruits and vegetables• Ensure school is following operating and
administrative cost guidance
Resources
• FFVP Toolkit: http://www.fns.usda.gov/cnd/FFVP/toolkit.htm
• USDA resources:http://www.usda.gov/wps/portal/usda/usdahome?navid=KYF_RESOURCES
• USDA Farm to School: http://www.fns.usda.gov/cnd/F2S/Default.htm
• MyPlate: http://www.choosemyplate.gov/
Power Point
• A copy of this presentation can be found on the CNP Website under School Nutrition - Presentations
Q&A will be posted on CNP Website under Fresh Fruits and Vegetables